Hearty Chicken and Sweet Corn Soup with Pasta

This comforting chicken and sweet corn soup is perfect for a chilly evening or a cozy family dinner. The combination of tender chicken, creamy sweetness from the corn, and al dente pasta makes it a satisfying meal that can be enjoyed on its own or served as a starter before your main course. This recipe serves 4-5 people and is easy to prepare with minimal fuss.

Ingredients You Will Need

• 2 tbsp olive oil or butter
• 350 – 400g/12 – 14oz chicken breast, cut in half horizontally to form 2 thin steaks (Note 1)
• 1/2 tsp cooking salt
• Pinch of black pepper
• 1/2 onion, finely diced
• 3 garlic cloves, finely minced or minced using a garlic crusher
• 400g/14oz can sweet corn, drained (or 2 cups frozen or fresh corn)
• 400g/14oz can creamed corn
• 3 cups chicken stock/broth, low sodium (2 empty cans! Note 2)
• 3 cups milk, full or low fat, dairy or non-dairy (2 empty cans, Note 2)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups broken angel hair pasta, or other small pasta like risoni/ditalini, or break long strand pasta (Note 2)
• 1 cup shredded cheddar cheese, or tasty cheese, Colby, Monterey jack, or any other flavourful melting cheese
• 3 tightly packed cups kale leaves, torn into bite size pieces or baby spinach
• Something green – sliced green onion, chopped parsley
• Shredded cheese

Ingredient Notes & Smart Tips

Chicken: Choose boneless, skinless chicken breasts for this recipe. They are easier to cut and cook evenly. Make sure the chicken is at room temperature before you start cooking to ensure even browning.

Pasta: Angel hair pasta works well in soups due to its thin, delicate strands that absorb flavors easily. If unavailable, risoni or ditalini can be used as a substitute. Break the pasta into smaller pieces before adding it to the soup.

Corn: Using canned corn is convenient and ensures consistent texture in the soup. However, if you prefer fresh or frozen corn, simply adjust the cooking time accordingly. Fresh corn will need a shorter cooking time compared to canned or frozen.

Cheese: Shredded cheddar cheese melts beautifully in soups and adds a rich flavor. If you don’t have cheddar, consider using tasty cheese, Colby, or Monterey jack as they also melt well and offer a similar taste profile.

Step-by-Step Cooking Instructions

Main Method

Follow these detailed steps for the main method.

1. Season the Chicken

   Sprinkle both sides of the chicken breasts or thighs with a generous amount of salt and freshly ground black pepper. Ensure an even coating to enhance flavor. The seasoned chicken should have a fine layer of seasoning on each side, not just a few spots. This step is crucial as it will infuse the meat with taste before cooking.

2. Heat Oil and Sear Chicken

   Place a large pot on high heat and add the oil. Once hot, carefully place the chicken pieces in the pot. Cook each side for about 1 1/2 minutes until they turn light golden brown. Use tongs to flip the chicken; avoid overcrowding the pan to ensure even searing. Remove the chicken from the pot using a slotted spoon and set aside on a plate. This step caramelizes the surface of the chicken, enhancing its flavor without fully cooking it.

3. Sauté Aromatics

   Add the chopped onion and minced garlic to the pot used for making the broth. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the onions become translucent and fragrant. This step ensures that the soup has a rich flavor base. Watch out for burning; keep an eye on the heat level.

4. Combine Ingredients

   Once the aromatics are cooked, add the creamed corn, fresh corn kernels, chicken stock, milk, salt, and pepper to the pot. Stir well to combine all ingredients evenly. Place the pot over medium-low heat and bring the mixture to a gentle simmer. Simmer for about 10 minutes or until the flavors meld together and the soup thickens slightly. Avoid bringing it to a rolling boil as this can cause the corn to break down too quickly, resulting in a less appealing texture.

5. Prepare the Chicken

   Cut the chicken into 1cm (0.4 inch) cubes to ensure even cooking and a consistent texture in your soup. This step should be done simultaneously with preparing other ingredients, as indicated by ‘Meanwhile.’ The goal is to have uniform-sized pieces that will cook evenly throughout the dish.

6. Cooking Pasta

   Add the pasta to the soup, ensuring it’s fully submerged. Stir gently to prevent sticking and distribute the pasta evenly throughout the broth. Cook for 3 minutes or until the pasta begins to soften, checking against the package instructions for the full cooking time. This step is crucial as undercooked pasta can be tough, while overcooked pasta may become mushy.

7. Melt Cheese and Cook Kale

   Gently stir in the cheese, ensuring it melts evenly into the soup. Once the cheese is fully incorporated, add the kale and stir continuously to prevent it from becoming tough or overcooked. Observe the soup as you stir; the kale should soften and turn bright green, indicating it has wilted properly.

8. Garnish and Serve

   Immediately before serving the Chicken and Sweet Corn Soup with Pasta, gently sprinkle a few slices of fresh green onions over each bowl. This adds a vibrant pop of color and a mild onion flavor that complements the soup’s sweetness. Optionally, add a small amount of extra cheese for an extra layer of richness. Serve the soup hot to ensure all ingredients are well combined and flavors are at their peak.

Extra Cooking Tips for Better Results

• Always use low-sodium chicken stock to avoid overpowering the soup’s flavors.
• Ensure that your pot is large enough to accommodate all ingredients without overcrowding, which can affect cooking times and textures.
• Adjust the heat as needed during cooking to maintain a gentle simmer. High heat can cause the milk to curdle or the corn to become too soft.

Serving Suggestions

This soup pairs wonderfully with crusty bread or a simple green salad. For an extra boost of flavor, consider adding a splash of heavy cream just before serving.

Storage and Make-Ahead Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and stir occasionally to ensure even heating.

Recipe Variations & Substitutions

Spicy Version: Add a pinch of cayenne pepper or red pepper flakes during the sautéing stage for an extra kick.

Vegetarian Version: Replace chicken with vegetable broth and add more vegetables like carrots, celery, and bell peppers to increase the nutritional value and flavor depth.

Creamy Version: Use heavy cream instead of milk for a richer, creamier soup. This will also reduce cooking time as it heats up faster than regular milk.

Frequently Asked Questions (FAQ)

Q: Can I use frozen corn instead of canned?
A: Yes, you can use frozen corn. Just make sure to thaw and drain the corn before adding it to the soup. Adjust the cooking time slightly as frozen corn will take less time to cook.

Q: How do I know if the chicken is fully cooked?
A: The chicken should be cooked through, with an internal temperature of 165°F (74°C). Use a meat thermometer to check. If you’re unsure, cut into the thickest part of the chicken and ensure it’s white and opaque.

Q: Can I use different types of cheese?
A: Certainly! While cheddar works well, you can substitute with other melting cheeses like Colby or Monterey jack. Just make sure to adjust the cooking time if using a harder cheese that melts slower.

Q: How do I store leftover soup?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and stir occasionally to ensure even heating. Avoid microwaving as it can cause uneven reheating and affect texture.